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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 294 the royal cookery book Strain, and skim the fat off the liquor ;
- reduce it one half, and add 1 quart of Espagnole Sauce;
- reduce both stiffly ;
- take the flesh of the hare off the bones ;
- trim off all the skin ;
- chop, and pound the meat in a mortar ;
- add the sauce ;
- press through a tammy cloth ;
- and put by for use.
Plating
Cookware for this recipe
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Mortar and pestle
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Chef's knife
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Cutting board
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Slotted spoon
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Sieve